Chicken Pesto Veggie Bowl
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Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
8
Low
Nutrition per serving
Calories710.9 kcal (36%)
Total Fat46.9 g (67%)
Carbs20.3 g (8%)
Sugars9.9 g (11%)
Protein53.7 g (107%)
Sodium586.8 mg (29%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Toss carrots and zucchini with
Step 2
avocado oil, salt, and pepper;
Step 3
roast at 400°F for 18-20 minutes.
Step 4
2. Season chicken and sear until
Step 5
cooked through; slice.
Step 6
3. Sauté spinach until wilted.
Step 7
4. Blend basil, pumpkin seeds,
Step 8
garlic, olive oil, lemon juice, and
Step 9
salt into pesto.
Step 10
5. Divide vegetables, spinach,
Step 11
tomatoes, and chicken into
Step 12
bowls; top with pesto.
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